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보문 : Saccharomyces cerevisiae C-2로 발효시킨 배-딸기 발효 농축물을 이용한 기능성 음료의 제조 및 특성
장정훈 ( Jeong Hoon Jang ),나광출 ( Kwang ChuI Na ),김월수 ( WaI Soo Kim ),이종수 ( Jong Soo Lee ) 한국균학회 2010 韓國菌學會誌 Vol.38 No.2
Mixed juice of pear and strawberry was fermented by commercial Saccharomyces cerevisiae C-2 at 25˚C for 7 days and obtained the pear-strawberry fermentative concentrates (PSFC). The PSFC showed high ACE inhibitory activity of 70.8%. The PSFC drink was prepared by using PSFC and by-materials including amylopeptide, and determined changes of quality and ACE inhibitory activity during storage of 20˚C and 40˚C. PSFC drink was very stable at storage of 20˚C for 8 weeks without any quality and ACE inhibitory activity.
보문 : 전통 배 약주 제조용 효모의 선발 및 배 약주의 최적 발효 조건
송정화 ( Jung Hwa Song ),장정훈 ( Jeong Hoon Jang ),나광출 ( Kwang ChuI Na ),김하근 ( Ha Kun Kim ),이종수 ( Jong Soo Lee ) 한국균학회 2010 韓國菌學會誌 Vol.38 No.2
The goal of this study was to screen a useful yeast for Korean traditional pear Yakju (KTPY) brewing and develop its brewing process. Cooked non-glutinous rice and nuruk were mixed, and added into pear juice with various Saccharomyces cerevisiae and then fermented at 25˚C for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at 25˚C for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.